Banana & Sour Cherry Muffins
A delicious start to the day packed with nutrients to help you through your day.
Bananas and flaxseed are sources of tryptophan. This essential amino acid provides the building block for serotonin, a ‘mood boosting’ chemical transmitter in the brain. Sour cherries are a source of melatonin, a sleep-inducing hormone.
Recipe Ingredients
Four Servings
| 1 apple sliced and cored (skin on) plus a splash of water for blending
1 large ripe banana 2 tbsp coconut sugar 1 cup wholegrain gluten free flour 1/2 cup gram (chickpea) flour 1 tsp bicarbonate soda 1 tsp baking powder 2 ‘flax/chia’ eggs made with 1 tbsp. ground flaxseed and 1 tbsp. chia seeds, combined with 50 ml water Handful dried sour cherries Handful chopped nuts (pecans or walnuts work well) Coconut shavings for topping (optional)
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Dish Preparation
25 Minutes
Preheat the oven to 160°C fan/325°F/Gas Mark 3 and line a muffin tin with paper cases or silicone cases.
Soak cherries in hot water, with just enough to cover them, for 30 minutes (prevents the cherries burning in cooking).
Make up flax and chia eggs by mixing the ground flaxseed and chia seed with water and leave for 10 minutes to thicken.
Add the apples slices and banana to a blender with a splash of water, blend until a smooth liquid forms.
In a bowl, mix the all the dry ingredients together.
Add the apple and banana mixture to the bowl and mix well.
Drain the cherries and add them in, along with the nuts and flax/chia egg.
Place about 2 tbsp of mix into each muffin case, garnish the tops with coconut shavings if desired and bake for 30 minutes or until cooked through and the centres spring back when lightly pressed.
Remove from the oven and allow to cool.
They can be stored in an air tight container for up to 5 days.
Allergens
Sometimes we use some ingredients which could potentially cause allergies in some people.
When a recipe has allergens, we list them here.
Water
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